Whole roast grouse stuffed with thyme, olive and lemon

A lip-smacking olive and sausage meat stuffing makes for a moist and mouth-watering bird in Ed Baines`s tempting recipe for roast grouse
By Ed Baines
Whole roast grouse stuffed with thyme, olive and lemon
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 2 large pork sausages
  • 1.5 lemon zest
  • 1 tbsp thyme, leaves only
  • 1 cloves garlic, crushed
  • 4 tbsp pitted olives, chopped


  • 1.5 tbsp Dijon mustard
  • 4 tsp olive oil
  • 3 rashers of streaky bacon


1. Set the oven to 180C/gas 4. 2. To make the stuffing, squeeze the sausage meat out of the skins and place in a bowl. 3. Mix in the lemon zest, thyme leaves, olives and olive oil. Blend together well, and use it to stuff the grouse. 4. Mix the mustard and olive oil together, and brush this mixture over the skin of the grouse. Wrap the grousein teh bacon rashers, place the grouse on a roasting tray and cook for 45 minutes until tender. 5. Serve with whole roast baby carrots and redcurrant jelly.

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